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Cumin lamb
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Cumin lamb, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Cumin lamb. Cumin lamb (孜然羊肉), a Hunan dish from China. Here is the whole thing, one move at a time.
On screen. Cumin lamb
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Cumin lamb, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Cumin lamb. Cumin lamb (孜然羊肉), a Hunan dish from China.
On screen. Cumin lamb
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out lamb leg, ground cumin, cumin seed, chili flakes, red bell pepper. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide skillet or wok, Scale, Spatula.
On screen. Wide skillet or wok · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Cumin lamb: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Cumin lamb. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, ground cumin, cumin seed, chili flakes, red bell pepper, cilantro, garlic, tamari, shaoxing wine, kosher salt, toasted sesame oil. Cumin lamb is cooked in Hunan as its own plate, not as a copy of a restaurant menu. Sear the lamb over high heat, then throw in cumin seed and chili so they bloom in the fat before the pepper goes in. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Cumin lamb: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Cumin lamb is cooked in china. Also called 孜然羊肉. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Cumin lamb is cooked in china. Also called…
Scene 7 · step · 7s
Step 3
Shot. Cumin lamb: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Cumin lamb, until the edges take a little color. Do not crowd the pan. Brown in two batches if the pieces touch.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Cumin lamb: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 14 min in real time.
Voiceover. Add the remaining weighed foods and cook Cumin lamb at medium-high heat, pan about 375°F / 190°C. Start checking at 14 minutes. Cumin lamb is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 14 min
- 🇨🇳 ChinaEast Asiasig-china-cumin-lamb-sig-china-cumin-lamb-9
Step 5
step · china
Scene 9 · step · 6s
Step 5
Shot. Cumin lamb: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Cumin lamb, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Cumin lamb, not the edge.…
- 🇨🇳 ChinaEast Asiasig-china-cumin-lamb-sig-china-cumin-lamb-10
Step 6
step · china
Scene 10 · step · 7s
Step 6
Shot. Cumin lamb: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Cumin lamb for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in china, with the sauce or garnish that belongs to it. Film Cumin lamb in this shot order and no other: parchment pressed into the pan; citrus cut and squeezed off heat; aromatics softening without color; a tight shot of the crust or surface. Slate words for the editor: glaze, amber, ridge, kettle, flake, dusk, vapor, olive, griddle, bronzed.
On screen. Rest Cumin lamb for 5 minutes, then… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Cumin lamb is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Cumin lamb looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Cumin lamb turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Cumin lamb, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 200 calories, with 25 grams of protein. Pai marks it Moderate.
On screen. 200 kcal · 25 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Cumin lamb
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Cumin lamb from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.